Paprika Herb Chicken Quinoa Bowl

This Paprika Herb Chicken Roasted Vegetable Quinoa Bowl is a vibrant and wholesome meal that brings together juicy chicken, seasonal vegetables, and fluffy quinoa. Infused with a blend of smoked paprika, garlic, and herbs, every bite is packed with flavor, while a touch of rose harissa adds a subtle, fragrant heat that elevates the dish to something truly special.

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The combination of roasted zucchini, bell peppers, and red onion with earthy rosemary provides a perfect counterpoint to the smoky chicken. Finished with a creamy dollop of Greek yogurt and fresh parsley, this bowl is as visually stunning as it is delicious.

Ingredients

• Chicken:
• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Roasted Vegetables:
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• Quinoa:
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1/4 tsp salt
• Dressing & Garnish:
• 2 tbsp rose harissa paste
• 2 tbsp Greek yogurt (optional, for serving)
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss the zucchini, bell peppers, and red onion with olive oil, rosemary, salt, and pepper. Spread evenly on the prepared baking sheet.

Step 3

Roast vegetables for 25-30 minutes, stirring halfway, until golden and tender.

Step 4

Meanwhile, in a medium bowl, mix olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper. Add chicken breasts and coat evenly.

Step 5

Heat a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden and cooked through (internal temp 165°F/74°C). Set aside to rest for 5 minutes, then slice.

Step 6

While chicken and vegetables cook, combine quinoa, broth, and salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 7

To assemble, divide quinoa between bowls. Top with roasted vegetables and sliced chicken.

Step 8

Drizzle with rose harissa. Add a dollop of Greek yogurt, sprinkle with fresh parsley, and serve with lemon wedges.

Zusatztipps für die Zubereitung

To ensure the best texture, always rinse the quinoa to remove bitterness and let it rest covered after cooking to become fluffy. When searing the chicken, ensure the pan is properly heated to achieve a golden-brown crust while keeping the inside juicy.

Varianten und Anpassungen

Substitute chicken breasts with thighs for extra juiciness, or use tofu for a vegetarian bowl. If rose harissa is unavailable, regular harissa or a mild chili sauce can be used instead. You can also swap the vegetables for other seasonal favorites like broccoli or sweet potato.

Serviervorschläge

Top the bowl with crumbled feta, sliced avocado, or toasted nuts for extra texture and flavor. This dish pairs beautifully with a glass of crisp Sauvignon Blanc or a light, chilled rosé.

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This Paprika Herb Chicken Roasted Vegetable Quinoa Bowl is a reliable go-to for a healthy, satisfying meal that never compromises on flavor. Serve it warm and enjoy the balanced textures and vibrant spices of modern European cuisine.

Recipe FAQs

→ What vegetables work best in this bowl?

Zucchini, bell peppers, and red onion roast beautifully together. You can also add sweet potato, carrots, or cherry tomatoes based on what's in season.

→ How spicy is the rose harissa?

Rose harissa provides a gentle, fragrant heat rather than overwhelming spiciness. You can adjust the amount or substitute with milder chili paste.

→ Can I make this ahead for meal prep?

Yes, the components store well for 3-4 days. Keep the quinoa, vegetables, and chicken separate, then reheat and assemble when ready to serve.

→ What protein alternatives work well?

Chicken thighs stay juicy longer, or try firm tofu, chickpeas, or pan-seared salmon for different takes on this bowl.

→ How do I prevent quinoa from becoming mushy?

Rinse quinoa thoroughly before cooking, use the proper 2:1 liquid ratio, and let it rest covered off the heat for 5 minutes before fluffing.

→ What toppings add extra flavor?

Crumbled feta, sliced avocado, toasted pine nuts, or a drizzle of tahini all complement the flavors beautifully.